In a large flameproof casserole, melt the butter with the
oil over moderate heat. When the foam subsides, add the meat and onions and
fry, stirring frequently, for 5 to 8 minutes or until they are brown.
Stir in the paprika. Add the stock, wine, salt, pepper and thyme. Bring to a
boil. Reduce the heat to low, cover the casserole and simmer for 1
¼ hours.
Stir in the rice, re-cover the casserole and simmer for a further 20 to 25
minutes, or until the rice is tender and has absorbed all the liquid. Serve at
once.

Notes —
This is the sort of dish Le Creuset casseroles are made for. If you have one in
an appropriate size, do use it for this dish.
We use sweet and hot paprika in our kitchen, mixed to taste depending on the
dish (and the chef’s taste buds). In this casserole I would use half hot and
half sweet.
Washing rice used to be more important when we purchased the rice in bulk, and
it was packed with a dehydrating agent to keep it in good shape. If you buy a
product such as long-grain Carolina rice, the washing step can be skipped. Of
course soaking the rice for thirty minutes may ultimately cut down on the
overall cooking time but not significantly.

*Mastering the Art of French Cooking, vol. 1,
(Beck, Bertholle & Child) has a wonderful casserole, Boeuf À La Catalane
(Beef Stew with Rice, Onions, and Tomatoes). which is very similar to the veal-and-rice
casserole below. Try either. A well-made casserole is a great alternative to separate
dishes. Don't forget a salad on the side!